Lemon buttermilk pancakes

Lemon buttermilk pancakes are a light and fluffy breakfast option, featuring a delightful blend of tangy buttermilk and zesty lemon. This easy recipe yields a delicious stack perfect for any morning.

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05 May 2026
Cook time 15 min
Prep time 10 min

Ingredients:

1/4 cup self-raising flour
1 tbsp sugar
1 tsp baking soda
2 cups buttermilk
1 egg
1 tbsp butter
2 tbsp lemon zest
Lemon buttermilk pancakes

Lemon buttermilk pancakes are a delightful twist on the classic breakfast staple. The combination of zesty lemon and tangy buttermilk creates a light and fluffy pancake that's perfect for any morning. Whether you're cooking for family or treating yourself, this easy-to-follow recipe will have you enjoying a delicious stack of pancakes in no time.

Instructions:

1. Prepare Dry Ingredients:
- In a large mixing bowl, combine 1/4 cup self-raising flour, 1 tbsp sugar, and 1 tsp baking soda. Stir until the ingredients are well blended.
2. Prepare Wet Ingredients:
- In a separate bowl, whisk together 2 cups buttermilk, 1 egg, and 1 tbsp melted butter until well combined.
3. Mix Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if the batter is a little lumpy.
4. Add Lemon Zest:
- Gently fold in 2 tbsp of grated lemon zest, ensuring it is evenly distributed throughout the batter.
5. Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
6. Cook the Pancakes:
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve:
- Remove the pancakes from the skillet and keep them warm. Continue with the remaining batter.
- Serve the lemon buttermilk pancakes hot, with your favorite toppings such as extra lemon zest, butter, maple syrup, or fresh berries.

With these lemon buttermilk pancakes, you've just created a breakfast that’s both refreshing and satisfying. The bright lemon zest perfectly complements the tanginess of the buttermilk, resulting in a stack of pancakes that are light, fluffy, and full of flavor. Enjoy them with a drizzle of maple syrup or a dusting of powdered sugar for a truly delightful morning treat.

Lemon buttermilk pancakes FAQ:

What is the cooking time for lemon buttermilk pancakes?

Each pancake should be cooked for about 2-3 minutes on the first side, until bubbles form on the surface and the edges look set. After flipping, cook for an additional 1-2 minutes, or until golden brown.

How should I store leftover lemon buttermilk pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet.

Can I use regular flour instead of self-raising flour?

Yes, you can substitute regular all-purpose flour, but you'll need to add about 1/2 teaspoon of baking powder for each 1/4 cup of flour to achieve the same leavening effect.

How can I tell when the pancakes are done cooking?

Pancakes are done when they are golden brown on both sides and the center is fully set. You can also insert a toothpick; if it comes out clean, they are done.

Can I make these pancakes dairy-free?

Yes, you can use a non-dairy buttermilk substitute, such as almond milk mixed with a tablespoon of vinegar or lemon juice, to achieve a similar tanginess.

Cooking Tips:

- For extra fluffy pancakes, make sure not to overmix the batter. A few lumps are perfectly fine.

- Allow the batter to rest for a few minutes before cooking. This will help the pancakes rise better.

- Use fresh lemon zest for the best flavor. The zest contains essential oils that add a vibrant taste to the pancakes.

- Cook the pancakes on a preheated griddle or skillet over medium heat to ensure even cooking.

- Serve your pancakes warm with toppings of choice like maple syrup, fresh berries, or a dollop of whipped cream.

Nutrition Facts

4 Servings
Calories 99kcal
Protein 2.71g
Carbohydrates 11g
Fiber 0.28g
Sugar 3.81g
Fat 4.50g

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